Friday, May 25, 2012

Tortilla and Black Bean Pie

I'm holding Giz captive in Ottawa.  We are hard at work shopping for baby essentials and filling up my freezer.  I'll try to update you on both at some point in the near future.  Here's a post I wrote up a while ago, didn't save properly (I'm blaming the new blogger on that one) and just got time to finish it off:


What was that no-so subtle hint,  mom?  You want me to blog?

The thing is that I haven't felt like trying new recipes lately.  Between making stuff from our usual repertoire and eating cereal, I've been quite content. R, he's more adventurous.  Give him a few days in Montreal and he'll come home with random photos of poutine with everything (except for the kitchen sink) on top.

Let me share one of R's more recent concoctions.

He initiated this from start to finish...between asking my mom for recipe recommendations, making sure we had the ingredients, making the food, taking pictures (including the obligatory crotch shot...don't ask why - it's just a thing he does when taking pictures that he knows I'll put up on the blog), and eating it all up.

This recipe comes from Martha Stewart.

Tortilla and Black Bean Pie

            4 flour tortillas (10 inches)
            2 tablespoons canola oil
            1 large onion, diced
            1 jalapeno chile, minced (remove seeds and ribs for less heat)
            2 garlic cloves, minced
            1/2 teaspoon ground cumin
            Coarse salt and freshly ground pepper
            2 cans (15 ounces each) black beans, drained and rinsed
            12 ounces beer, or 1 1/2 cups water
            1 package (10 ounces) frozen corn
            4 scallions, thinly sliced, plus more for garnish
            8 ounces cheddar cheese, shredded (2 1/2 cups)
Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
 Add beans and beer, and bring to a boil. 
Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. 
Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans 

and 1/2 cup of cheese. 
Repeat three times, using 1 cup cheese on top layer. 
Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

According to R, this recipe is a winner and he would make it again.



That Girl said...

If this didn't makes Giz happy, at least it satisfies me!

Valerie Harrison (bellini) said...

It looks like both you and your mom are enjoying a love of Mexican foods lately!!!!